Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage "Lasagne"

Save Recipe
  • Level: Easy
  • Total: 18 hr
  • Prep: 16 hr
  • Cook: 2 hr
Share This Recipe

Ingredients

4 poussin or Cornish game hens

2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt)

VINEGAR DIP:

3 cups black Chinese vinegar

1 cup dark soy

1 cup molasses

1 cup honey

BRAISED TRIPLE CABBAGE "LASAGNE"

2 tablespoons garlic

2 tablespoons ginger

2 cups chopped white cabbage

2 cups napa cabbage

2 cups bok choy or choy sum

1/4 cup shaoshing wine

1/2 cup chicken stock

3 ounces butter

Salt and white pepper to taste

8 blanched sheets fresh pasta or 8 lasagne sheets

Directions

  1. Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again.

VINEGAR DIP:

  1. Mix all ingredients together and bring to a boil.

BRAISED TRIPLE CABBAGE "LASAGNE"

  1. At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions.
Angel Hair Pasta with Fresh Tomato Sauce
PREMIUM
10m Easy 99%
CLASS
Haupia and Passion Fruit Pie
PREMIUM
12m Easy 100%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Stone Fruit Cobbler
PREMIUM
36m Easy 99%
CLASS